raves and reviews

the sweet scoop

the sweet scoop

When you need an East Coast getaway—fast—Bermuda is a fantastic option. It’s closer than the Caribbean, yet offers up the key ingredients of an island getaway: luxurious resorts, locavore restaurants, those famously pink sand beaches, and the most crystal clear turquoise waters I’ve ever seen.

I recently set off on my first adventure to Bermuda and, as you can tell, it won me over—with its beauty, multicultural charm, and convenience. My flight from NYC took less than 2 hours, and I was lying on a powder-soft sand beach (Rum Swizzle in hand) by noon on my arrival day.

Take a cue from my trip for an easy, breezy Bermuda weekend of your own. Read the full, original article on AFAR’s The Wayfarer here.

As if his plate wasn’t already full, Spike has recently teamed up with Captain Morgan to create unique recipes featuring the spiced rum and their newest signature liquor, Black Spiced Rum—a bold flavored Caribbean rum blended with natural spices. So how’d this new partnership come about? “I’ve always been a fan of Captain Morgan, so for me it was an exciting opportunity to partner with them. As a chef, it was kind of an adventure to create these new food and cocktail recipes for the brand. It’s been really interesting and a very fun campaign.” Spike shared with me.

And how he got creatively inspired? “Literally, I pictured myself in a pirate’s outfit on a pirate ship, sailing around the Caribbean and being inspired to create some really delicious food and drinks that incorporate Captain Morgan.” he mentioned. Aye aye, Captain Spike.

Spike was kind enough to share a few of his exclusive recipes, which are sure to spice up all your holiday celebrations. Enjoy!

Captain Morgan Spiced Sweet Potato Marshmallow Casserole

10 baked sweet potatoes

1 cup brown sugar

1 cup butter

1 teaspoon cinnamon

1 teaspoon clove

1 dash nutmeg

1 dash allspice

½ cup orange juice

¼ cup Captain Morgan® Original Spiced Rum

One (1) 16-ounce bag of mini marshmallow

Bake sweet potatoes on 375°F for 25-30 minutes, until tender. Remove pulp with a large spoon and place in a large bowl. Stir together the sweet potatoes, brown sugar, butter, cinnamon, clove, nutmeg allspice orange juice and Captain Morgan Original Spiced Rum. Salt and pepper to taste. Next, butter a casserole pan and layer sweet potato mixture then marshmallows. Do as many layers as you can, finishing off with the remaining marshmallows. Lastly, sprinkle brown sugar on top. Bake at 350°F for 20 – 30 minutes, or until topping is golden brown.

Black Apple Harvest

¾ cup apple sauce

1 teaspoon cinnamon

1 dash allspice

1 dash nutmeg

1 tablespoon crushed ginger

Juice from one lemon (save the rind)

0.25 ounces apricot liquor

1.25 ounces Captain Morgan® Black Spiced Rum

In a shaker, add ice and shake it like your momma taught you. Fill a rocks glass with ice, take a lemon rind and rim the glass. Next, take a thin slice of ginger and rim the glass and then put both garnishes in the glass. Pour cocktail through holes of the shaker. Cocktail should still have some apple sauce texture, but shouldn’t be thick. Lastly, drizzle with honey.

Note: If you don’t have apricot liquor on-hand or don’t want to make a run to the store, feel free to try without it.

Port Royal Punch (serves 25)

Two (2) 46-ounce cans of pineapple juice

3 cups mango juice

1 750 mL bottle of Captain Morgan® Original Spiced Rum

4.5 ounces of grenadine

3 oranges sliced thinly and quartered

3 cans of Sprite for fizz

In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.